The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.

Big-batch roasted garlic is a complete game changer! Foiled heads of garlic drizzled with olive oil couldn't be easier, and roasted garlic makes a killer spread for good bread or addition to blended soups. Pro-tip: squeeze the garlic out and freeze the precious paste for up to a few months.
6 heads garlic
2 teaspoons olive oil, more if needed
Slice the tips off of each head of garlic, cutting off just enough to expose the tops of the garlic cloves.
Place the garlic heads in a single layer on a sheet of aluminum foil. Drizzle the garlic evenly with the olive oil (you can use more if needed to cover them).
Fold the foil up around the garlic, sealing the edges loosely.
Place the foil packet in the crock pot. Cover the crock pot and cook on low heat for 6 hours or until the garlic is soft and roasted.
Remove the garlic from the crock pot. Let sit until cool enough to handle. Squeeze the garlic out of the skins.
Use immediately in a recipe or spread on bread. Refrigerate any leftovers for up to 1 day. Discard the garlic after 24 hours if unused.
Pamela Chester, CDKitchen Staff
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The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
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